Italian Stuffed Chicken Breasts |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Delicious and fits a 9 X 13 inch baking dish. I found a similar recipe in Portland's Palate, a collection of recipes from the City of roses. Ingredients:
6 lbs boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon thyme |
1 teaspoon marjoram |
12 sun-dried tomatoes packed in oil, drained |
6 ounces mozzarella cheese, cut into 1 - ounce sticks |
8 ounces prosciutto ham (regular ham sandwich slices work also) or 6 slices prosciutto ham (regular ham sandwich slices work also) |
4 tablespoons butter |
Directions:
1. Preheat oven to 350 degrees.
2. Place chicken in a large ziplock bag and pound with a rubber mallet until very thin.
3. Sprikle chicken with salt, peper, theyme and marjoram.
4. Place the proscuitto ham on top of the chicken.
5. Place the mozzarella stick and sun-dried tomatoes on top of the ham.
6. Roll chicken breasts around the filling.
7. Place close together in a baking dish and baste with butter.
8. Bake at 350 detrees for 45 minutes, basting every 15 minutes.
9. Slice the chicken breasts into half inch medallions for serving.
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